Flavorful Homemade Chili Verde Recipe for Cozy Nights

Simmering with authentic southwestern chili verde flavors, this recipe transports you straight to the vibrant kitchens of mexico.

Rich, tender pork melts into a verdant sauce that speaks of tradition and comfort.

Fragrant green chiles dance with succulent meat, creating a symphony of taste that warms both body and soul.

Regional spices weave their magic, turning simple ingredients into an extraordinary meal.

Slow-cooked techniques unlock deep, complex layers of flavor that will make you feel like a culinary expert.

Gathering around the table, steam rising from a pot filled with this irresistible dish.

You’ll want to savor every single bite of this incredible chili verde.

Why Chili Verde Brings Bold, Savory Flavor

• Savor Slow-Cooked Flavor Explosion: This chili verde transforms humble pork into a mouthwatering masterpiece through patient simmering, allowing spices and ingredients to merge into a deeply rich, complex taste profile.
• Embrace Textural Brilliance: The dish offers a delightful contrast between tender, melt-in-your-mouth pork and the smooth, slightly chunky tomatillo sauce, creating an exciting sensory experience with every bite.
• Master Simple yet Sophisticated Technique: Roasting tomatillos and peppers before blending elevates the recipe from ordinary to extraordinary, enabling home cooks to achieve restaurant-quality results with minimal professional cooking skills.
• Celebrate Versatile Meal Wonder: Perfect for casual family dinners, game day gatherings, or weekend comfort food cravings, this chili verde adapts beautifully to different serving styles and satisfies diverse palate preferences.

All You Need For Chili Verde

• Pork: A tender, flavorful base that becomes melt-in-your-mouth soft after slow cooking. Choose a shoulder or butt cut with some marbling for best results.

• Onion, Garlic: Foundational flavor builders that add depth and aroma. Fresh, firm onions and plump garlic cloves work best.
• Tomatillos, Poblano Peppers, Jalapenos: Create the signature green sauce with tangy and spicy notes. Look for firm, bright green tomatillos and peppers without blemishes.

• Cilantro: Bright, fresh herb that adds a classic Mexican touch. Choose vibrant green leaves with no wilting.
• Cumin, Oregano, Smoked Paprika: Warming spices that provide complex, earthy undertones. Use ground spices for maximum flavor.
• Salt, Pepper: Essential for enhancing and balancing all flavors.

• Chicken Broth: Provides moisture and additional flavor depth. Low-sodium versions allow better seasoning control.
• Olive Oil: Used for browning meat and sautéing vegetables.
• Lime Juice: Adds a bright, fresh finish to the dish.

Steps To Cook Chili Verde Just Right

Step 1: Sizzle and Brown the Meat

Grab your pork and sprinkle it with salt and pepper. Heat up a large pot with a splash of olive oil. Toss in the meat chunks and let them dance until they turn a gorgeous golden brown. Work in batches to ensure each piece gets that perfect crispy exterior. Once done, scoop out the meat and set it aside.

Step 2: Awaken the Aromatics

In the same pot, lower the heat and toss in diced onions. Let them soften and become translucent, releasing their sweet fragrance. Quickly add minced garlic and give it a quick stir, allowing the kitchen to fill with mouthwatering aromas.

Step 3: Create the Vibrant Sauce

• Roasted tomatillos
• Poblano peppers
• Jalapeños
• Fresh cilantro

Blend until smooth and silky.

Step 4: Marry the Ingredients

• Diced green chilies
• Cumin
• Oregano
• Smoked paprika
• Chicken broth

Stir everything together until well combined.

Step 5: Slow Simmer to Perfection

Bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and let it bubble away for 1.5 to 2 hours. The magic happens as the pork becomes melt-in-your-mouth tender and the flavors meld together. Give it an occasional stir to prevent sticking.

Step 6: Final Flavor Boost

Just before serving, stir in fresh chopped cilantro and a squeeze of lime juice. Taste and adjust the seasoning with extra salt and pepper if needed.

Step 7: Serve and Enjoy

• Sour cream
• Sliced avocado
• Extra cilantro
• Crumbled queso fresco

Dive in and savor every spoonful of this incredible Mexican-inspired dish!

Pro Tips For Tender Chili Verde Every Time

• Perfectly Brown Meat: Ensure pork cubes are pat dry before searing to achieve a golden-brown crust that locks in rich, deep flavors and prevents steaming instead of browning.
• Roast Tomatillos with Care: Char tomatillos carefully to develop a smoky, complex base for the sauce, which intensifies the overall taste profile of the chili verde.
• Manage Spice Levels: Control heat by removing seeds from jalapeños or using fewer peppers, allowing everyone to enjoy the dish without overwhelming spiciness.
• Slow Cooking Magic: Let the chili verde simmer low and slow to break down meat fibers, creating incredibly tender pork that melts in your mouth and allows flavors to fully develop.
• Make-Ahead Friendly: Prepare the dish a day in advance to let flavors meld, making it even more delicious and perfect for meal prep or entertaining guests.

How To Store And Reheat Chili Verde With Ease

• Refrigerate Leftovers: Store the chili verde in an airtight container within 2 hours of cooking. Properly sealed, it will stay fresh in the refrigerator for 3-4 days, maintaining its delicious flavor and texture.
• Freeze for Later: Transfer cooled chili verde to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Frozen chili verde will keep well for up to 3 months without losing its robust taste.
• Reheat Safely: Thaw frozen chili verde in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring occasionally to distribute heat evenly. Add a splash of chicken broth if the sauce seems too thick, helping restore its original moisture and consistency.
• Serving Tip: When reheating, bring the chili verde to a simmer but avoid boiling, which can make the pork tough. Garnish with fresh cilantro and a squeeze of lime just before serving to revive its bright, zesty flavors.

Tasty Sides For Chili Verde

• Pair with Zesty Mexican Lager: Crack open a crisp Mexican beer like Modelo Especial or Pacifico. The light, refreshing brew cuts through the rich, spicy chili verde and cleanses the palate with each sip.
• Complement with Cilantro-Lime Rice: Serve the chili verde over fluffy rice seasoned with fresh cilantro and a squeeze of lime. The bright, herbal notes perfectly balance the deep, savory flavors of the pork.
• Match with Cool Avocado Crema: Whip up a smooth avocado crema to dollop on top. Its creamy texture and mild flavor provide a cooling contrast to the spicy, tangy chili verde.
• Elevate with Crisp Cabbage Slaw: Toss together a quick cabbage slaw with a lime-based dressing. The crunchy, acidic side dish adds freshness and texture to the hearty main course.

Chili Verde Variations That Work

• Green Chili Chicken Swap: Replace pork with boneless chicken thighs for a lighter protein option, maintaining the same cooking technique and spice profile for a quick and delicious meal.
• Vegetarian Green Chili: Substitute pork with roasted butternut squash or firm tofu cubes, adding extra beans like pinto or black beans to boost protein and create a hearty vegetarian version.
• Slow Cooker Method: Transfer all ingredients to a slow cooker after browning the meat, cook on low for 6-8 hours to create a hands-off, tender green chili with deep, rich flavors.
• Spicy Green Chili Stew: Increase jalapeno and poblano peppers for a more intense heat level, adding diced serranos for extra fire and serving with sour cream to balance the spiciness.

FAQs On Chili Verde You Should Know

• What makes chili verde different from other chili recipes?

Chili verde is a Mexican-inspired stew featuring pork braised in a vibrant green sauce made from tomatillos and green chilies, which gives it a tangy, bright flavor profile unlike traditional red chili.

• Why do I need to brown the pork before simmering?

Browning the pork creates a delicious caramelized exterior that locks in flavor and adds depth to the overall dish. This step develops rich, complex taste before the slow simmering process.

• Can I use a different type of meat for this recipe?

While pork is traditional, you can substitute chicken or beef. However, the cooking time might vary slightly depending on the meat’s tenderness and fat content.

• How spicy is chili verde typically?

The heat level depends on the peppers used. Poblano peppers are mild, while jalapeños add moderate heat. You can adjust the spiciness by removing pepper seeds or using fewer hot peppers.

Chili Verde Recipe

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4.8 from 8 reviews

• Total Time: 2 hours 20 minutes
• Yield: 8 1x

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Description

Spicy and comforting chili verde brings Mexican culinary magic straight to kitchen tables with tender pork simmered in a zesty green sauce. Fragrant herbs and roasted peppers create a hearty meal that connects home cooks with rich southwestern traditions you’ll savor down to the last delicious bite.

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Ingredients

Scale 1x2x3x

Proteins:

• 2 lbs pork shoulder or pork butt, trimmed and cut into 1-inch cubes

Vegetables and Peppers:

• 2 lbs tomatillos, husked and rinsed
• 1 large onion, diced
• 2–3 poblano peppers, roasted, peeled, and diced
• 1–2 jalapenos, diced (adjust for spice level)
• 1 (4 ounces / 113 grams) can diced green chilies
• 4 garlic cloves, minced

Seasonings and Liquids:

• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika (optional)
• 4 cups chicken broth
• Salt and pepper, to taste
• ½ cup fresh cilantro, chopped
• Juice of 1 lime

Optional Toppings:

• Chopped cilantro
• Diced avocado
• Sour cream
• Shredded cheese

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Instructions

1. Prepare the meat by generously seasoning pork cubes with salt and pepper. Create a rich golden crust by searing the cubes in hot olive oil across multiple batches until deeply caramelized. Transfer the browned pieces to a separate plate.
2. Reduce pot temperature and gently sauté diced onions until translucent and soft. Introduce minced garlic and quickly toast to release aromatic oils without burning.
3. Transform tomatillos and poblano peppers into a vibrant sauce by charring them under intense heat. Blend the roasted vegetables with jalapenos and fresh cilantro until achieving a smooth, emerald-green consistency.
4. Reunite the seared pork with the vegetable base. Incorporate green chilies, aromatic spices like cumin and oregano, and fragrant smoked paprika. Pour in chicken broth to create a luxurious cooking liquid.
5. Elevate the mixture to a vigorous boil, then immediately reduce to a gentle simmer. Cover and allow the stew to slowly transform, with meat becoming fork-tender and flavors melding together. Periodically stir to prevent scorching.
6. Brighten the finished dish by folding in fresh cilantro and a splash of zesty lime juice. Taste and refine seasoning with additional salt and pepper as desired.
7. Present the chili verde in warm bowls, accompanied by fluffy rice, warm tortillas, or crispy tortilla chips. Garnish with optional toppings like sour cream, extra cilantro, or diced onions.

Notes

• Meat Selection Matters: Choose a well-marbled pork shoulder or butt for maximum tenderness and rich flavor that melts in your mouth during the long cooking process.
• Tomatillo Roasting Technique: Charring tomatillos and peppers intensifies their natural sweetness and adds a smoky depth that transforms the entire sauce’s complexity.
• Spice Level Control: Adjust the number of jalapeños or remove seeds to customize heat intensity, making the dish friendly for different spice tolerances.
• Meal Prep Magic: This chili verde freezes beautifully for up to 3 months, becoming even more flavorful as the ingredients meld together over time.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 8 g
• Protein: 30 g
• Cholesterol: 90 mg